If you love easy chicken recipes, then you will absolutely love this New York Times recipe. Chicken with Shallots is a simple recipe that will quickly become a weeknight go to.
The New York Times’ Chicken with Shallots recipe pairs chicken thighs with caramelized shallots in a rich, delicious sauce. It is 100% crowd pleaser!
Two disclaimers before you continue reading this post. First, I love anything in the onion family. As a child, I ate raw onions and still do to this day. They are a staple in my home and in my cooking.
Second, this Chicken with Shallots recipe has had a long history before making it to the Savory Kitchen. It has passed through many kitchens and sat on my tables before hitting my own.
I first heard about it from my neighbor’s father, who had read about it in the New York Times. He had heard about it from their friends who were serving it at dinner parties.
After some research, I found out Martha Stewart started the whole thing. It was then adapted by Rishia Zimmern, Andrew Zimmern’s wife.
If you don’t know who Andrew Zimmern is, he is the guy that travels the world eating bugs. His show was called “Bizarre Foods.” Rest assured this recipe is in no way “bizarre.”
I decided to add my own spins on this popular recipe that boasts 15, yes, you read that right, 15 glorious purple shallots! Bacon and chives (more onion of course) seemed like good additions.
Fresh lemon was added for color and because the acidity helps balance the richness of the dish. I omitted the flour breading on the chicken but added some to thicken the sauce.
These are small changes, but each one gives the dish new dimension and it’s fun to switch things up and experiment!
If you liked Chicken with Shallots, make sure you check out these other easy chicken dinner ideas:
- Buffalo Chicken Mac and Cheese
- Slow Cooker Chicken Tacos
- Garlic Parmesan Chicken
- Chipotle Chicken Rice Bowls
- 1/4 cup unsalted butter
- 6 chicken thighs
- Fine sea salt and pepper
- 3 strips extra thick bacon
- 15 whole shallots peeled and ends cut off
- 2 cups white wine
- 2 tablespoons Dijon mustard
- 2 teaspoons dried tarragon or 2 springs fresh
- 2 tablespoons flour
- 2 cups cherry tomatoes halved
- 1/4 cup chives cut into 3-4 inch lengths
- 2 lemons cut into wedges
- Pasta or rice for serving
- Start by rinsing the chicken and patting it dry. The key to a nice crispy skin is to start with little to no moisture on the exterior. Season well with fine sea salt and pepper.
- Find the largest skillet you have and melt butter over medium heat. When it starts to froth, add chicken thighs. Cook for 5-8 minutes on each side, or until browned. When you do the initial flip, add bacon around the chicken. The chicken may not be cooked in the center, which is fine, it will return to the pan later to finish. I lost a little precious chicken skin in this step, but don't worry, if you do the same, it will still taste marvelous! Remove both chicken and bacon, reserving the drippings.
- Add whole peeled shallots to the pan with chicken and bacon renderings. Caramelize for 15-20 minutes, carefully tossing to expose all sides to the heat. Shallots may not be all the all the way soft, but will be well on their way. The skin should be brown and blistery.
- Add 2 cups white wine to deglaze the pan and get all those flavor-packed browned bits off the bottom. Stir in Dijon mustard and tarragon. Return chicken and bacon to the pan, wiggling them in between your shallots.
- Cover and allow to simmer on low heat for 30 minutes. The shallots will continue to reduce and pop open during the cooking process.
- Ladle out 1/2 cup of sauce and whisk with flour, return to the pan and using a large spoon, mix as best you can. Continue to reduce on low for an additional 20 minutes, uncovered.
- Lastly, gently toss chives and tomatoes into the dish. Garnish with fresh lemon wedges and then serve over your choice of cooked pasta or rice. Chicken with Shallots deserves a hearty "Bon Appetite!"
If you've tried this recipe, come back and let us know how it was!